Green Goddess Vegetable Soup
Carrot-Radish Toss and Crispbread
Ingredients
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 1 large zucchini, chopped
- 1 (10-oz) pkg frozen seasoning blend
- 2 Tbsp olive oil
- 1 (32-oz) carton vegan protein broth
- 2 Tbsp nutritional yeast
- 3 Tbsp chopped fresh basil
- 3 Tbsp chopped fresh chives
- ½ tsp dried tarragon
- ½ tsp garlic salt
- 1 (13.5-oz) can unsweetened coconut milk, divided
- 2 Tbsp lemon juice
- 2 avocados, sliced
Instructions
- Squeeze spinach dry using paper towels. Sauté zucchini and seasoning blend in hot oil in a large Dutch oven over medium-high heat 5 minutes or until zucchini is tender.
- Stir in broth; bring to a boil. Add spinach, nutritional yeast, basil, chives, tarragon, and garlic salt; cook 5 minutes, stirring occasionally. Remove pot from heat.
- Process zucchini mixture, 1 cup coconut milk, and lemon juice, in batches if necessary, in a blender until smooth with center of lid removed so heat can escape.
- Return soup to pot, and cook 3 to 4 minutes or until thoroughly heated. Season with salt and pepper, if desired. Drizzle each serving with remaining coconut milk. Top with avocado.
Side Dish Ingredients
- 4 large carrots, shaved
- 4 radishes, sliced
- 2 Tbsp chopped fresh chives
- ¼ cup vegan olive oil vinaigrette
- 6 slices multigrain crispbread
Side Dish Instructions
- Toss together carrots, radishes, chives, and vinaigrette in a large bowl. Season with salt and pepper, if desired.
- Serve crispbread on the side.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
355
|
105
|
460
|
| Fat (g) | 26 | 6 | 32 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 13 | 2 | 15 |
| Carb (g) | 21 | 12 | 33 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 621 | 150 | 771 |
| T. Sugs (g) | 5 | 2 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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